Smash Burger Bowl (Printable)
Crispy smashed beef over fresh greens with pickles, tomatoes, avocado, and tangy sauce for a satisfying low-carb meal.
# What You'll Need:
→ Beef
01 - 1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables & Greens
04 - 6 cups mixed salad greens
05 - 1 cup cherry tomatoes, halved
06 - 1/2 red onion, thinly sliced
07 - 1 cup dill pickles, sliced
08 - 1 avocado, sliced
→ Toppings
09 - 1/2 cup shredded cheddar cheese
10 - 1/4 cup crispy fried onions (optional)
→ Smash Sauce
11 - 1/3 cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tbsp sweet pickle relish
15 - 1 tsp white vinegar
16 - 1/2 tsp smoked paprika
17 - Freshly ground black pepper, to taste
# How-to Steps:
01 - Whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, smoked paprika, and black pepper in a small bowl until smooth. Set aside to allow flavors to meld.
02 - Place a large skillet or griddle over medium-high heat and allow it to become thoroughly hot.
03 - Divide ground beef into 8 equal portions and roll into balls. Season generously with kosher salt and freshly ground black pepper on all sides.
04 - Place beef balls onto the hot skillet. Press each ball firmly with a heavy spatula to smash into thin, wide patties. Cook undisturbed for 2-3 minutes until the edges are crispy and deeply browned. Flip and cook 1-2 minutes longer. Transfer to a paper towel-lined plate.
05 - Distribute mixed salad greens evenly among four serving bowls. Arrange cherry tomatoes, red onion, dill pickles, avocado slices, and shredded cheddar cheese over the greens.
06 - Place the crispy smashed burger patties on top of each bowl, distributing evenly among servings.
07 - Drizzle with prepared smash sauce and sprinkle with crispy fried onions if desired. Serve immediately while patties are still warm.
# Expert Pointers:
01 -
- You get all the crispy edges and beefy satisfaction of a smash burger without the bun coma
- The sauce ties everything together like a secret handshake between ingredients
02 -
- Do not move the patties while they sear or you will lose that precious crust, let them develop until they release naturally
- The sauce needs at least ten minutes to rest so the vinegar can mellow into the other ingredients
03 -
- Room temperature beef forms thinner, more even patties without fighting back
- Let the pan come back to temperature between batches if you are cooking in shifts